I have a confession to make. Some recipes scare me. A few because I have tried them and failed. Others simply intimidate me with their seemingly complex steps. These types of recipes, I avoid. Jam actually falls under the category of scary recipe, which now seems a funny thing to admit, seeing as the apricot jam I made in my previous post was a great success. Even Grandma Elma, veteran jam maker, who I gave a jar to agreed. Delicious. So with my new found confidence I embarked on a gluten free granola recipe that I had stumbled across a while back. Granola comes under the scary heading. Even though I love eating it, I avoid making it. So many times my efforts have resulted in charred, inedible birdseed, instead of lovely, chunky, toasted clusters of nuts and seeds. Not this recipe. It’s easy. It’s quick. It’s delicious.
The original recipe is very straightforward, and I managed to make it even simpler by chopping the nuts in the food processor, after I’d made the pineapple paste that all the dry ingredients are mixed with. I swear. From picking up my knife to chop the pineapple, to putting the trays of gluten free granola in the oven took 10 minutes. And an hour later, as my oven is as hot as the inside of a volcano, which is great for cooking meat, but not for baking delicate morsels, the gluten free granola was done. A lovely golden toasted colour, with clusters of crunchy goodness. It was a success! So much so that Thea, who was in my arms when I checked it for the final time, spied it and demanded some then and there. She has recently become very good at demanding and is so persistent that she almost always gains what it is that she wants. This is not something that I was prepared for as a parent, little people being so insistent upon what they want. Still, it’s nice to know that I have one fan of my latest scary recipe conquest.
Another thing that scares me that I’ve been doing more of recently is surfing. I’ve been meeting up with a wonderful group of surfing mums. Being a complete novice, I panic when I’m in the water among experienced and competent surfers. And when I catch a wave I balk. Wide eyed I freeze on my knees as I’m propelled forwards. Thoughts like, should I try to stand. Surely I’m too late to stand. Am I really on this wave. Am I going to hit someone, go through my head. So I bail. Don’t get me wrong. This whole process just described is so much fun. To be out in salt water, fresh air, free, is the best. The feeling of exhilaration when it all comes together is such a rush, the smile on my face hurts it’s so wide. And I guess thats what this post is about. Overcoming fears. Doing the things that you are scared of. Because you never know. You might just succeed. And that feels great.
Pineapple gluten free granola.
From a recipe by Nom Nom paleo
- 1 cup cubed fresh pineapple
- 5 pitted Medjool dates
- juice and zest of 1 orange
- 1 tbs vanilla powder
- 1 tbs ground cinnamon
- 1/2 cup melted coconut oil
- 2 cups raw whole almonds
- 1 cup raw whole cashews
- 1 cup flaked almonds
- 3 cups shredded coconut
- 1/2 cup sunflower seeds
- 1 tsp sea salt flakes
Place the pineapple, dates, orange juice and zest, vanilla, cinnamon and coconut oil in a food processor and whizz to a paste.
Add the whole almonds and cashews to the processor and pulse three of four times until the nuts are coarsely chopped.
In a separate large bowl, place the flaked almonds, shredded coconut, sunflower seeds and salt and then add the contents of the food processor and mix well.
Spread the pineapple coated nuts and seeds out over two baking paper lined trays and put the trays into an oven pre heated to 100 degrees C.
Bake the gluten free granola for one to two hours, but make sure that every 20 minutes during this time that you toss the granola to make sure that it cooks evenly.
When you feel that it is sufficiently coloured and dry, turn the oven off and leave the gluten free granola to cool inside. When cool, transfer to storage containers with a good seal. Consume within about two weeks.
Love granola. Then you might like to try this savoury granola recipe